A recipe borne of panic today. In a rush on my way home, I bought two very nice salmon fillets, thinking I’d do my quick and reliable salmon and pesto vinaigrette only to get home and disaster! No pesto! No pine nuts! And my poor basil looking in poor health!
So I improvised and made two alternative toppings, in case one was terrible. Both turned out pretty good in the end, to my massive relief.
Some say tomato doesn’t go well with salmon, but in both these cases, either vinegar or saltiness helps it blend well.
I served this on a bed of polenta. Polenta is a pain to make. Essentially you take 100g polenta, 150ml of a 50/50 mix of milk and water, a knob of butter, and a pinch of salt. Bring the liquid to the boil, reduce heat to the very lowest, add the salt and polenta, and stir constantly for half an hour or it burns. Stir in the butter, and maybe a little cheese at the end. It is nice, but the amount of work for a little reward is disproportionate.
The name I’ve given my dish is a tribute to the late Douglas Adams, possibly the most inspiring writer who ever lived.
2 Salmon fillets
Warm Tomato Salsa
2 tomatoes, diced
1 tbsp cider vinegar
1 tsp olive oil
A handful fresh parsley, chopped
Salt and pepper
Sundried Tomato Pesto
6-8 sundried tomatoes
To make the salsa, mix all the ingredients, finely chopped, in a bowl. In a milk pan, or small saucepan, gently warm for about 5 minutes.
For the pesto, finely dice the walnuts and sundried tomatoes, and mix well with the remaining ingredients.
All very simple really. The Salmon should be cooked in a little salt and pepper in a hot pan, for a few minutes each side. I like mine a little raw, or sashimi in the middle, but the official line is that it should flake easily.